Recent content by Dave from Denver

do not get a two burner. Get the three burner for $75. You'll love it.

The real logistical issue here is not the cooking, it's the processing. Make sure you recruit 3-4 helpful family members to help pull membranes, rub, sort and pull pork, and slice ribs.

Also, you can plan to finish the pork butt and hold it in a cooler for several hours, over 4 hours is fine, in a cooler, which will free up the 18" WSM for more ribs 1-6PM if you need it.

Depending on how you arrange your ribs you can fit up to 12 racks on the 22" WSM, maybe more. Rolling the ribs or rib racks or a hanging rack will help increase this capacity on this cooker. I would plan for 1/4 rack per person + 1/4 lb pulled pork per person with reasonable sides. So that...

lol! good luck! this is the pandoras box of the BBQ web. Just make sure you cook it long enough.

Not bad but two or three times per year (July 4, memorial day, labor day) you'll be able to grab the twin packs for about $9 each at the box stores.

Keep your edges on the snow! or, on a snowboard, your edge. I learned this lesson at age 26 with a L2 compression, my x-ray looked a little like yours. Hope you rest up and feel better soon!

Corned beef is usually cheap immediately (one to 7 days) after SPD. But I find better tasting results starting with fresh beef if you can track down some morton tender quick or some pink curing salt to make your own pastrami.

Never use water, what hassle, what a mess.

Maclane's got it covered. Aluminum foil works fine, but really some minor air leakage won't be a huge problem and over time the smoke/gunk will build up and seal minor cracks. If your door really doesn't fit or is bent, you can try to bend it back, ask Weber for an OEM replacement on warranty...

I'd probably ask for the full packer to be split lengthwise so you both get flat and point, but having it split into flat and point is another good option, too. The best way to share the cuts overall is to split all the ground evenly then have a "draft" event where everyone takes turns selecting...

This looks a lot like the Waring "pro" slicer with the serrated blade. It will work in a pinch but to be honest, and excuse my language, it sucks.

Sean has the answer here. It's because it was in a covered pot.

just muscle it out and back in

Meat, meat, and more meat. Butter is cheap there, as are hamburger rolls and other breads. Seafood at my RD is also quite fresh and good. However with the incidence of $2.79 USDA prime beef packer briskets at costco I don't have a lot of reasons to get over to RD anymore.